Spring Minnestrone with Mini Chicken Meatballs


Springtime is always bittersweet for me. As much as I love the promise of warmer weather and flourishing gardens, it’s not uncommon that I find myself in a bit of a funk this time of year. I suppose it’s the many years of living in a ski town but I can’t seem to shake the feeling of melancholy as the resorts close down for the winter ski season.


I know, I know. You think I’m crazy. (I probably am.) Most of you are more than ready to put away the winter coats in favor of flip flops. I get it. But it’s more than just saying goodbye to snowboarding for 7 months which, for the record, does bring a small tear to my eye. The winter months are when I’m ON. From the end of November until the end of March I’m pretty much working every single day. Never a day when I’m not in the kitchen cooking for others. Sometimes in the midst of it I get stressed out but for the most part, I thrive on a hectic schedule.


So now that the mountains are closed and most of my clients won’t make their way back to Park City until the next snow fall I find myself sitting idle. You know in-between umpteen loads of laundry, feeding children and tending to husbands. (For the record, I only have one husband.) And as crazy as it sounds, I’m having to adjust to this slower pace. I’m so used to being on the go all the time that I get a little anxious when I have too much time on my hands.


Shortly, these feelings will pass. They do every year. I will soon embrace the beautiful that comes with not having commitments every day. I will relish in the long lazy days spent outside with my husband and kids. I will reflect on the season that was and look forward to a new one in November. Until then, enjoy this super easy and delicious soup recipe that is the perfect antidote to the springtime blues.

Happy weekend to you all!